Chipotle Ranch Grilled Chicken Burritos

Chipotle Ranch Grilled Chicken Burritos are bold, smoky, and irresistibly satisfying. I wrap tender grilled chicken, chipotle ranch sauce, cheese, and fresh veggies in a warm tortilla, then sear it to golden, crispy perfection. Each bite is creamy, spicy, and packed with texture—everything I want in a loaded burrito.

Why You’ll Love This Recipe

I love this recipe because it’s hearty and packed with flavor, yet easy to make. The chipotle ranch brings a smoky kick that pairs perfectly with the grilled chicken, while the quick pan-sear adds a satisfying crunch. Whether I’m feeding a crowd or meal prepping for the week, these burritos are always a hit—and they reheat like a dream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Chili powder

• Garlic powder

• Paprika

• Salt and pepper

• Large flour tortillas

• Chipotle ranch dressing (homemade or store-bought)

• Shredded lettuce

• Diced tomatoes

• Shredded cheddar or Monterey Jack cheese

• Cooked rice (optional)

• Black beans or pinto beans (optional)

• Lime wedges (for serving)

Directions

1. I marinate the chicken in olive oil, chili powder, garlic powder, paprika, salt, and pepper for at least 30 minutes.

2. I grill the chicken over medium-high heat until cooked through and nicely charred, about 5–6 minutes per side.

3. I let the chicken rest for a few minutes, then slice or chop it into bite-sized pieces.

4. I warm the tortillas and lay them out flat.

5. I layer each tortilla with chicken, cheese, lettuce, tomatoes, a drizzle of chipotle ranch, and optional rice or beans.

6. I fold in the sides and roll up the burritos tightly.

7. I heat a skillet over medium heat and grill the burritos seam-side down for 2–3 minutes per side, until golden and crispy.

8. I serve them hot with extra chipotle ranch and lime wedges.

Servings and timing

This recipe makes 4 large burritos.
Prep time: 20 minutes (plus marinating time)
Cook time: 15 minutes
Total time: 35–45 minutes

Variations

Sometimes I add avocado slices, pickled jalapeños, or grilled corn for extra flavor. For a spicier version, I stir a bit of hot sauce or extra chipotle into the dressing. I’ve also made these with shredded rotisserie chicken for a fast shortcut, or swapped the chicken for steak or shrimp when I want something different.

Storage/Reheating

I wrap leftover burritos in foil and store them in the fridge for up to 3 days. To reheat, I toast them in a skillet or oven at 350°F until heated through. I avoid microwaving, since it can make them soggy. They can also be frozen before grilling—just thaw and grill when ready.

FAQs

Can I use store-bought chipotle ranch?

Yes, I use store-bought for convenience, but I also love making my own by blending ranch dressing with chipotle peppers in adobo.

What’s the best way to keep the burritos from falling apart?

I don’t overfill them, and I fold the sides in before rolling tightly. Grilling helps seal everything together.

Can I cook the chicken in a skillet instead of grilling?

Definitely. I cook it in a hot skillet with a little oil until browned and fully cooked.

Can I make these burritos ahead?

Yes, I assemble them, wrap them in foil, and refrigerate. I grill them right before serving.

What can I serve on the side?

I like pairing them with chips and salsa, guacamole, or a fresh corn salad.

Conclusion

Chipotle Ranch Grilled Chicken Burritos are one of my favorite ways to bring bold flavor and satisfying texture to a quick meal. With juicy grilled chicken, creamy chipotle ranch, and that perfectly crisp tortilla, they’re a go-to whenever I want something hearty and delicious without a lot of fuss. Whether for dinner or meal prep, these burritos always hit the spot.